Great fun, It's my turn to host Presto Pasta Nights this coming week.
Check out the site.
This blogging event was set up by Ruth from Once Upon A Feast
People from all over the world, share their favourite Pasta Recipes.
She has been running this event for 5 years now.
So now its my turn to host I can't wait to see all the tasty delicacies that will arrive on my computer
So if you have a pasta dish you want to enter, send the link to me @ cajun(dot)moon(at)xtra(dot)co(dot)nz
Also cc your entry to ruth (at) 4everykitchen (dot) com
You need to have it to me by Thursday April 12th, to be in this weeks event.
The blogger is called Don Hogeland and he comes from Seattle.
He is passionate about cooking on his wood fired outdoor oven
and has some excellent recipes and advice
Lots of really yummy things, to read about and try of course
This Fresh Tomato Lasagne really inspired me.
The Tomato season is at it’s peak here in New Zealand and what a wonderful way to use the tomatoes.
Isn't it great. The kids love it, particularly the little chocolate eggs.
In fact I am going to make it again and freeze some, while the tomatoes are at their best.
Be interesting to see how it freezes
I will report back
Re the Mozzarella. I used Cows milk Fresh Mozzarella. It is half the price and to be truthful, with the flavour of ripe tomatoes…you have to have a magnificent palate to pick up the difference.
I used a Pyrex loaf tin to build this lasagne. Perfect for 4 people
1 kilo fresh tomatoes (outdoor if you can get them)
250 gms fresh Mozzarella
8 Barilla No cook lasagne Noodles
5 cups hot water 75C
2 tablespoons good olive oil
1 teaspoon dried oregano
3/4 sea salt
30 gms Parmesan Cheese finely grated
For the Bechamel Sauce
2 tablespoon butter
3 tablespoon flour + 1 teaspoon
1 cup milk
3/4 teaspoon sea salt
1/8 teaspoon finely ground white pepper
1 large egg
Melt the butter
Add the flour and stir well
Cook for about 5 minutes to cook out the raw taste of the flour
Meanwhile heat the Milk
When the roux has cooked out
Start adding the milk in about 4 stages
Beat well, as you add
If you do this you shouldn’t get lumps
If you do get lumps just whisk and all will be fine
Season to taste
Cover and set aside
Just before you are about to assemble the lasagne
Beat the egg and add a small amount of the sauce
Add it back to the pot and beat well, till mixed
Preheat the oven to 190C
Make the Béchamel Sauce
Slice the Mozzarella
Slice the tops and bottoms off the tomatoes and discard
(Or save to use in something else)
Cut the tomatoes into 1/4 inch slices
Put 5 cups of the hot water into a wide baking dish
and slip the noodles in one at a time .
Separate them or they will glue together,
swish them around a bit whilst they are soaking
Let Noodles soak for about 15 minutes
Build your Lasagne
First a layer of tomatoes
Drizzle with Olive oil, sprinkle with sea salt and oregano
Add a noodle
1/4 of the Mozzarella
1/4 of the Béchamel Sauce
Sprinkle with Parmesan
Drizzle with Olive Oil, salt and oregano
Continue the sequence with remaining noodles and filling
Finish with a layer of tomato drizzled with olive oil , salt and oregano ,
Let cool for at least 15 minutes before serving